There are few things as satisfying as afternoon tea – and there are few things so rewarding as making your own scones for your next tea-ceremony. Luckily, scones are also incredibly easy to make, and with this foolproof recipe – you simply can’t go wrong.
I love afternoon tea. It’s by far my favorite thing to do whenever I stay at a nice hotel or visit a new city. The opulent, layered trays of sandwiches and pastries, the formality how how the tea is served, the dressing up, the accompanying glass of Champagne. What’s not to love?
Now these very elegant experiences are obviously always incredibly exciting – but why settle for having a delicious tea ceremony only when traveling? Nay, say I, I want my scones and lemon curd served in the comfort of my own home – on just a regular weekend day, without having to check in to a five star hotel.
After baking hundreds of scones over the years, these are by far my favorites. They pack the perfect crumble, balance the sweetness just right, and they simply melt in your mouth. Serve with clotted cream, good butter, jam or homemade lemon curd.
You know what? It’s like being in a five star hotel after all…
The Ultimate Scones
Learn how to make perfect scones for your next afternoon tea celebration.
- 2 cups all-purpose flour spooned & leveled
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 6 tbsp cold, unsalted butter cubed
- 1/2 cup heavy whipping cream (plus extra for brushing at the end)
- 1 large egg
- 1 tsp vanilla extract
FOR THE GLAZE
- 1 cup powdered sugar
- 1/2 tbsp whole milk
- 1/2 tsp vanilla extract
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
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In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined.
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Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
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Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.
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Brush the tops of each scone with a little heavy whipping cream. If you’re not adding a glaze, you can top them with coarse sugar if desired.
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Bake at 400°F for 15 minutes or until the tops of the scones are lightly browned and cooked through.
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Remove from the oven and allow to cool completely.
FOR THE GLAZE
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In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.
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Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.
Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.
